Research Note
Aroma Impact of Ascorbic Acid and Glutathione Additions to Sauvignon blanc at Harvest to Supplement Sulfur Dioxide
Olga Makhotkina, Leandro D. Araujo, Ken Olejar, Mandy Herbst-Johnstone, Bruno Fedrizzi, Paul A. Kilmartin
Am J Enol Vitic. 2014 65: 388-393 ; DOI: 10.5344/ajev.2014.14022
Olga Makhotkina
1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand
Leandro D. Araujo
1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand
Ken Olejar
1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand
Mandy Herbst-Johnstone
1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand
Bruno Fedrizzi
1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand
Paul A. Kilmartin
1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand
Data supplements
Supplemental Data
Supplemental Table 1
Concentration of aroma compounds in μg/L obtained by GC-MS for the three sets of wines. The data presented are the means (n = 3) with standard deviations resulting from single measurements from each of three replicate bottles.Files in this Data Supplement:
Vol 65 Issue 3
You have accessRestricted access
Aroma Impact of Ascorbic Acid and Glutathione Additions to Sauvignon blanc at Harvest to Supplement Sulfur Dioxide
Olga Makhotkina, Leandro D. Araujo, Ken Olejar, Mandy Herbst-Johnstone, Bruno Fedrizzi, Paul A. Kilmartin
Am J Enol Vitic. 2014 65: 388-393 ; DOI: 10.5344/ajev.2014.14022
Olga Makhotkina
1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand
Leandro D. Araujo
1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand
Ken Olejar
1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand
Mandy Herbst-Johnstone
1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand
Bruno Fedrizzi
1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand
Paul A. Kilmartin
1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand
You have accessRestricted access
Aroma Impact of Ascorbic Acid and Glutathione Additions to Sauvignon blanc at Harvest to Supplement Sulfur Dioxide
Olga Makhotkina, Leandro D. Araujo, Ken Olejar, Mandy Herbst-Johnstone, Bruno Fedrizzi, Paul A. Kilmartin
Am J Enol Vitic. 2014 65: 388-393 ; DOI: 10.5344/ajev.2014.14022
Olga Makhotkina
1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand
Leandro D. Araujo
1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand
Ken Olejar
1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand
Mandy Herbst-Johnstone
1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand
Bruno Fedrizzi
1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand
Paul A. Kilmartin
1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand